Equipment
Ingredients
Vinaigrette Base
- 3 g dijon mustard, smooth
- 30 ml white wine vinegar
- 90 ml extra-virgin olive oil
- fine sea salt, to taste
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 100 kcal
- Protein
- 0 g
- Carbohydrates
- 0 g
- Fat
- 11 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 53 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 2 mg
- Calcium
- 1 mg
- Iron
- 0.1 mg
- Magnesium
- 0 mg
- Phosphorus
- 1 mg
- Vitamin A
- 0 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 7 mcg
- Folate
- 0 mcg
- Water
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the Dijon mustard and white wine vinegar in a small mixing bowl.
Whisk the mustard and vinegar together until the mustard is completely dissolved into the liquid.
Add the olive oil in a slow, steady stream while whisking constantly to create an emulsion.
Season the dressing with salt and freshly ground black pepper to taste.
Chef's Notes
- For the best emulsion, ensure your olive oil and vinegar are at room temperature, as cold ingredients can cause separation.
- The ratio of oil to vinegar can be adjusted to your preference. A common starting point is 3:1 oil to vinegar, but feel free to experiment.
- Don't skip dissolving the Dijon mustard completely. It acts as an emulsifier and contributes significantly to the final texture and flavor.
- Taste and adjust seasoning at the very end. The salt and pepper can change the overall perception of the dressing's acidity and richness.
Storage
Refrigerator: 7 days — Store in a sealed container. Oil may solidify; let sit at room temperature for 10 minutes and shake before use.
Troubleshooting
Dressing is thin and oil is floating on top
Cause: The oil was added too quickly or the mixture was not whisked enough.
Fix: Whisk in an additional teaspoon of mustard or shake vigorously in a sealed jar.
Prevention: Add oil drop-by-drop initially while whisking vigorously.
Cultural Context
The vinaigrette is a fundamental component of French cuisine, dating back centuries. It's a cornerstone of simple, elegant salads and serves as a base for more complex dressings. Its versatility and ease of preparation have made it a staple in kitchens worldwide, embodying the French philosophy of letting quality ingredients shine.
